My recipes


1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over high heat.
Remove, pour in the Bran Buds and stir well. Let the mixture stand for several
minutes. Combine the butter, Fruit Sweet and eggs and beat well. Then stir in
the bran cereal. Pour in the buttermilk and stir well, then add the flour,
baking soda and salt. Beat the batter until it is thoroughly blended. Add the
juice and Bran Buds and stir the batter until well blended. Drop several
teaspoonfuls of batter into each greased muffin cup. Bake at 400 degrees for 15
minutes or until the center of each muffin is done. The batter can be stored in
the refrigerator for up to 6 weeks and used as needed. Fruit and nuts, such as
raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a
little flour and added for variety.



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